Formation of Biogenic Amines in <i>Pa</i> (Green Onion) Kimchi and <i>Gat</i> (Mustard Leaf) Kimchi

Formation of Biogenic Amines in <i>Pa</i> (Green Onion) Kimchi and <i>Gat</i> (Mustard Leaf) Kimchi

In this study, biogenic amine content in <i>Pa</i> (green onion) kimchi and <i>Gat</i> (mustard leaf) kimchi, Korean specialty kimchi types, was determined by high-performance liquid chromatography (HPLC). Many kimchi samples contained low levels of biogenic amines, but some...

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Bibliographic Details
Main Authors: Jun-Hee Lee, Young Hun Jin, Young Kyoung Park, Se Jin Yun, Jae-Hyung Mah
Format: Article
Language:English
Published: MDPI AG 2019-03-01
Series:Foods
Subjects:
kimchi
<i>Pa</i> kimchi
<i>Gat</i> kimchi
Korean specialty kimchi
biogenic amines
lactic acid bacteria
<i>Lactobacillus brevis</i>
Online Access:https://www.mdpi.com/2304-8158/8/3/109

Internet

https://www.mdpi.com/2304-8158/8/3/109

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